Ahhh, summer. Let this keto broccoli salad usher in the start of the season of sunshine and picnics and barbecues. And this is not any old broccoli salad. It’s the ultimate broccoli salad – a perfect pairing of flavors and textures, with crunchy broccoli, thick and crispy bacon, and a creamy maple dressing that makes this next-level. Plus, this keto broccoli salad recipe is keto-friendly, gluten-free, paleo, and free of dairy and refined sugar!
how to make the BEST keto broccoli salad
This keto broccoli salad just might be a gamechanger when it comes to your stance on broccoli. Whether you love broccoli or simply tolerate it, this salad is a go-back-for-seconds-salad. And that’s really saying something.
It’s quick to make, leftovers keep well for a couple of days, and that dreamy maple dressing recipe is one to make over and over again.
The ingredient list is simple, and this delicious broccoli salad comes together in about 15 minutes.
You will need:
- broccoli florets, cut small (think bite-sized)
- red onion, chopped small
- thick-cut bacon (sugar-free and uncured, if possible), plus some of the reserved bacon grease
- avocado mayonnaise (I like this one by Chosen Foods and also recently found their new keto mayo which would probably work great too!)
- apple cider vinegar
- Dijon mustard
- liquid monk fruit (I use llinea monk fruit)
- maple extract
- plain, unsweetened almond milk or other dairy-free milk
- optional toppings: pecans, walnuts, or crunchy peanut butter granola by Keto and Co. (pictured) that’s amazing as a salad topper
For the dressing, I use a combination of maple extract and liquid monk fruit to get that sweet, maple flavor that is still low-carb. However, if you’re not trying to maintain a ketogenic lifestyle or you’re simply in search of a paleo-friendly recipe, you can easily swap in maple syrup.
preparing the keto broccoli salad
This amazing broccoli salad only takes 3 steps and about 15 minutes to make!
- Fry the bacon- Prepare the bacon by frying it for a few minutes on each side until it’s crisp. Set it aside to cool (along with some reserved bacon grease) while you prepare the rest of the salad.
- Make the salad- In a large bowl, combine the broccoli (make sure the florets are cut small), diced onion, and blueberries. Chop the cooled bacon into small pieces and add to the salad.
- Make the maple dressing- In a small bowl, combine the mayonnaise, vinegar, mustard, monk fruit, maple extract, and bacon grease. Whisk the ingredients together and then taste. Adjust the sweetness with more monk fruit, if needed. Whisk in the non-dairy milk to thin down the dressing (optional). Pour it over the salad and toss until the broccoli is evenly-coated.
You can enjoy this broccoli salad right away or allow it to chill in the refrigerator for a few hours before serving.
Tip: The dressing will become more flavorful after it sits for a little while!
To serve, top the salad with chopped walnuts, pecans, or (my favorite topper) Keto and Co.’s crunchy peanut butter keto granola.
This keto broccoli salad with bacon and maple dressing is the perfect dish for all of your summer picnic-ing and backyard barbecue needs! Or, top it with your protein of choice to make it a quick, weeknight meal (plus an easy, next-day lunch with the leftovers)!
you might also love…
- These keto “buttermilk” biscuits are delicious and incredibly quick to whip up! With less than 2 grams net carbs each, it’s a keto-friendly treat you’ll love!
- Hello, keto cake trifle with olive oil lemon curd. This dreamy dessert has layers of lemon curd, berries, keto vanilla cake, and coconut cream for the most delicious combination.
- Keto blueberry muffins with crumb topping are the best keto blueberry muffins you’ll ever have! Packed with juicy blueberries, this almond flour muffin is a delightful, low-carb treat, any time of day.
- 6-7 cups broccoli florets, cut small (about 2 large heads of broccoli)
- 1/2 cup red onion, diced
- 5-6 pieces bacon, thick-cut (sugar-free and uncured, if possible)
- 1 cup fresh blueberries
- 1 cup avocado mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon liquid monk fruit (I use llinea monk fruit)
- 1/4 teaspoon maple extract
- 3 tablespoons bacon grease (optional)
- 1-2 tablespoons almond milk (or other non-dairy milk)
- optional toppings: chopped pecans, walnuts, or keto granola
- Fry the bacon in a large skillet over medium heat, until crisp (about 3-5 minutes on each side). Set the bacon on a paper towel-lined plate to cool. Save the bacon drippings (for the maple dressing).
- While the bacon is frying, toss together the broccoli florets, diced red onion, and blueberries in a large bowl.
- Once the bacon cools, chop it into bite-sized pieces and add to the salad.
- In a small bowl, whisk together the avocado mayonnaise, apple cider vinegar, Dijon mustard, liquid monk fruit, maple extract, and the reserved bacon grease (optional). Check for taste and adjust as needed (i.e. more monk fruit if you want it sweeter, more bacon grease, etc.).
- Add the non-dairy milk, whisking in one tablespoon at a time to thin down the dressing. (How much you need is really based on whether the consistency looks good to you).
- Pour the dressing over the broccoli salad, tossing the salad in the dressing until it evenly coats the broccoli.
- Chill in the refrigerator or serve immediately, topped with pecans, walnuts, or keto granola.
This keto broccoli salad will keep 2-3 days in the refrigerator.
Liquid monk fruit is the easiest way to sweeten this dressing and has the best flavor. I don't love stevia drops but you could substitute it here. I don't recommend using a granulated sweetener as it will add grittiness to the dressing.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gCholesterol: 50mgSodium: 304mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 2gProtein: 5g
This nutritional information is approximate and is provided for convenience as a courtesy.